<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="56022" val="190661">清蒸武昌鱼</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10分左右						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">武昌鱼一条</label></span><span class='right'>800克左右</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">葱丝</a></label></span><span class='right'></span>
					</td><td>						<span><label   class="fcbm inblok">姜丝</a></label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">红椒丝</label></span><span class='right'></span>
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					<h2>清蒸武昌鱼的做法步骤</h2>
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							<p><span class="fwb">1.</span> 将去了鳞鳃和内脏的鱼冲洗干净，在距鱼头一厘米处划开，轻轻拽出里面的腥线，注意两面都有哦。</p>
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							<p><span class="fwb">2.</span> 两面分别划几刀，抹上盐和料酒，鱼腹里也要抹上，腌10分钟左右。</p>
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							<p><span class="fwb">3.</span> 盘子底部撒点葱段、姜片，将鱼放进盘子里，鱼腹里和鱼身上面都撒上葱姜丝。</p>
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							<p><span class="fwb">4.</span> 蒸锅里放适量清水，烧开后将鱼放进锅里蒸7-8分钟，然后关火再虚蒸2-3分钟。</p>
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							<p><span class="fwb">5.</span> 取出鱼，拣去葱姜丝，另取一个盘子将鱼放进去，在鱼身上再撒上新切的葱丝、姜丝、红椒丝。</p>
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							<p><span class="fwb">6.</span> 炒锅注少许油烧热，将蒸鱼盘里的蒸鱼汁倒进锅里，再放入适量蒸鱼豉油，烧开后均匀地浇在鱼身上即可。 <br /></p>
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					<h2>小贴士</h2>
					<p>1. 用来清蒸的武昌鱼一定要新鲜，现杀现做。<br /><br />2. 在鱼身上划刀是为了让鱼更好腌制入味，这样鱼更易熟更好入味。<br /><br />3. 蒸锅水开后，再将鱼入锅，千万别凉水将鱼上锅蒸，那就会蒸砸的，很多清蒸菜的秘诀都是水开后食物入锅蒸。<br /><br />4. 蒸鱼时，要保持旺火满气，蒸至鱼眼凸出为好，注意千万不能将鱼蒸老。<br /><br />5. 葱段、姜片垫入盘底是为了使鱼身下透进热气熟得均匀，熟得快，还可以保持鱼的嫩度。<br /><br />6. 红椒丝就是为了装饰，没有可以不放，放一两片香菜叶会更加好看，可惜家里没有。</p>
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